Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs

Descripción del Articulo

In the bakery industry, it is sought to have zero defective products. It is in the packing; where it is evident, as the last area of the production chain, all the defects generated. Therefore, a combined redesign method is proposed, which consists in the use of Economy of Movement, Ergonomics, Poka...

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Detalles Bibliográficos
Autores: Quintanilla-Anicama, Mario, Congona-Garcia, Johana, Carvallo-Munar, Edgardo, Macassi-Jauregui, Iliana, Cardenas, Luis
Formato: artículo
Fecha de Publicación:2021
Institución:Universidad Peruana de Ciencias Aplicadas
Repositorio:UPC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorioacademico.upc.edu.pe:10757/656013
Enlace del recurso:http://hdl.handle.net/10757/656013
Nivel de acceso:acceso embargado
Materia:Economy of movements
Ergonomics
Method engineering
Poka Yoke
Redesign
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network_acronym_str UUPC
network_name_str UPC-Institucional
repository_id_str 2670
dc.title.en_US.fl_str_mv Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs
title Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs
spellingShingle Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs
Quintanilla-Anicama, Mario
Economy of movements
Ergonomics
Method engineering
Poka Yoke
Redesign
title_short Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs
title_full Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs
title_fullStr Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs
title_full_unstemmed Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs
title_sort Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs
author Quintanilla-Anicama, Mario
author_facet Quintanilla-Anicama, Mario
Congona-Garcia, Johana
Carvallo-Munar, Edgardo
Macassi-Jauregui, Iliana
Cardenas, Luis
author_role author
author2 Congona-Garcia, Johana
Carvallo-Munar, Edgardo
Macassi-Jauregui, Iliana
Cardenas, Luis
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Quintanilla-Anicama, Mario
Congona-Garcia, Johana
Carvallo-Munar, Edgardo
Macassi-Jauregui, Iliana
Cardenas, Luis
dc.subject.en_US.fl_str_mv Economy of movements
Ergonomics
Method engineering
Poka Yoke
Redesign
topic Economy of movements
Ergonomics
Method engineering
Poka Yoke
Redesign
description In the bakery industry, it is sought to have zero defective products. It is in the packing; where it is evident, as the last area of the production chain, all the defects generated. Therefore, a combined redesign method is proposed, which consists in the use of Economy of Movement, Ergonomics, Poka Yoke and Method Engineering to reduce defective products in SMEs in the bakery industry. The losses of these generate a reduction of 29.50% for crushed bread and 19.67% of bread on the floor, reducing with the use of this method to 16.20% and 8.38% respectively.
publishDate 2021
dc.date.accessioned.none.fl_str_mv 2021-05-17T21:05:39Z
dc.date.available.none.fl_str_mv 2021-05-17T21:05:39Z
dc.date.issued.fl_str_mv 2021-01-01
dc.type.en_US.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.issn.none.fl_str_mv 21945357
dc.identifier.doi.none.fl_str_mv 10.1007/978-3-030-55307-4_90
dc.identifier.uri.none.fl_str_mv http://hdl.handle.net/10757/656013
dc.identifier.eissn.none.fl_str_mv 21945365
dc.identifier.journal.en_US.fl_str_mv Advances in Intelligent Systems and Computing
dc.identifier.eid.none.fl_str_mv 2-s2.0-85089628785
dc.identifier.scopusid.none.fl_str_mv SCOPUS_ID:85089628785
dc.identifier.isni.none.fl_str_mv 0000 0001 2196 144X
identifier_str_mv 21945357
10.1007/978-3-030-55307-4_90
21945365
Advances in Intelligent Systems and Computing
2-s2.0-85089628785
SCOPUS_ID:85089628785
0000 0001 2196 144X
url http://hdl.handle.net/10757/656013
dc.language.iso.en_US.fl_str_mv eng
language eng
dc.relation.url.en_US.fl_str_mv https://link.springer.com/chapter/10.1007%2F978-3-030-55307-4_90
dc.rights.en_US.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.format.en_US.fl_str_mv application/html
dc.publisher.en_US.fl_str_mv Springer
dc.source.es_PE.fl_str_mv Universidad Peruana de Ciencias Aplicadas (UPC)
Repositorio Académico - UPC
dc.source.none.fl_str_mv reponame:UPC-Institucional
instname:Universidad Peruana de Ciencias Aplicadas
instacron:UPC
instname_str Universidad Peruana de Ciencias Aplicadas
instacron_str UPC
institution UPC
reponame_str UPC-Institucional
collection UPC-Institucional
dc.source.journaltitle.none.fl_str_mv Advances in Intelligent Systems and Computing
dc.source.volume.none.fl_str_mv 1253 AISC
dc.source.beginpage.none.fl_str_mv 592
dc.source.endpage.none.fl_str_mv 598
bitstream.url.fl_str_mv https://repositorioacademico.upc.edu.pe/bitstream/10757/656013/1/license.txt
bitstream.checksum.fl_str_mv 8a4605be74aa9ea9d79846c1fba20a33
bitstream.checksumAlgorithm.fl_str_mv MD5
repository.name.fl_str_mv Repositorio académico upc
repository.mail.fl_str_mv upc@openrepository.com
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Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs
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